Today, I’m so excited to bring you a new column on the blog. While I love cooking, I thought I would present myself with a new challenge. You know those times when you continually go to a restaurant and think to yourself, “I could make this at home.” In my recipe remix feature, I’ll be doing just that. Taking my favorite dishes from restaurants and recreating them at home.
First let me tell you about the original dish. In Redding, we have a coffee shop called Coffee Bar. It’s small, in the downtown area, and is a hipster’s delight when it comes to being a coffee connoisseur. The coffee is amazing, the atmosphere is incredible, and I feel just a bit cooler just by being there. But this toast, man. It is a delight. Beginning with a thick slice of sourdough toasted to perfection the toast is then spread with homemade almond butter, topped with over a dozen organic raspberries, laced with raw organic honey, and topped with dashes of cinnamon. The flavor profile of this toast is killer. You have the velvety nature of the sourdough, nutty earthiness of the almond butter, that is rounded out by the sweetness and spice of the honey and cinnamon. Perfectly paired, I knew that I needed to recreate this weekday breakfast favorite at home.
Homemade almond butter
- 1/2 C raw, unsalted almonds
- 1 t coconut oil, melted
- Pinch of salt
Directions: Place almonds, salt, and coconut oil in food processor. Blend until smooth. For a thinner consistency of the almond butter add additional coconut oil.
To assemble toast: I used one slice of organic whole wheat toast, spread 1 tablespoon of almond butter throughout, added a dozen raspberries on top, drizzled with honey, and sprinkled cinnamon all over. Simple and delicious!!